Tree Nut Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that stops people mid-bite and makes them ask what's in it. Juicy cantaloupe or honeydew pairs with cool cucumber slices, all tossed in a vivid homemade pesto that skips the pine nuts entirely — built instead on fresh basil, parsley, garlic, and olive oil with a hit of lemon and a whisper of turmeric for warmth and color. Traditional pesto recipes almost always call for nuts, which can make store-bought versions a minefield, but this one delivers every bit of that herby, garlicky punch without them. The food processor does the heavy lifting, and a short chill in the fridge lets the pesto cling beautifully to the fruit and cucumber before serving. Torn fresh mint scattered over the top adds one final layer of brightness that makes the whole bowl feel almost impossibly summery. It works as a light starter, a side at a backyard cookout, or an elegant addition to a brunch spread.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the salad
- 3 cups cantaloupe or honeydew melon, cut into 1-inch cubes
- 2 cups english cucumber, halved lengthwise and sliced ¼-inch thick
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the basil, parsley, and garlic in a food processor and pulse 8–10 times until coarsely chopped.
- 2
With the processor running, drizzle in the olive oil in a slow, steady stream until the mixture is smooth and bright green, about 30 seconds. Scrape down the sides, then add the lemon juice, lemon zest, salt, and turmeric. Pulse 3–4 more times until fully incorporated. Taste and adjust salt.
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